Shrimp Tacos With Warm Corn Salsa Recipe

Name: Shrimp Tacos With Warm Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa; 1 cup fresh corn kernels (or frozen); 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted); 1/3 cup finely diced red onion; 1/4 cup chopped fresh cilantro; 1 1/2 tablespoons fresh lime juice; Shrimp Tacos; 8 corn tortillas; 1 tablespoon olive oil; 1/2 teaspoon minced garlic clove; 1/2 teaspoon ground cumin; 1 lb medium shrimp, peeled, deveined; salt and pepper; 1 tablespoon fresh lime juice; 1 small Hass avocado, peeled, pitted and finely diced

Servings: persons

Salsa
1 cup fresh corn kernels (or frozen)
1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted)
1/3 cup finely diced red onion
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
Shrimp Tacos
8 corn tortillas
1 tablespoon olive oil
1/2 teaspoon minced garlic clove
1/2 teaspoon ground cumin
1 lb medium shrimp, peeled, deveined
salt and pepper
1 tablespoon fresh lime juice
1 small Hass avocado, peeled, pitted and finely diced

1
Salsa: Heat corn in a dry large nonstick skillet over high heat and cook, tossing corn frequently, 4 minutes or until lightly charred in spots. Add tomatoes and onions; cook 2 minutes. Transfer to medium bowl. Stir in cilantro and lime juice. Keep salsa warm.
2
Tacos: Stack tortillas and warp in damp paper towels. Place in microwave.
3
Heat oil, garlic, and cumin in a large nonstick skillet over medium heat. Add shrimp, salt, pepper and cook 3 to 4 minutes, tossing several times until shrimp are firm and cooked through; remove from heat and toss with lime juice.
4
While shrimp cook, steam tortillas in microwave on high 1 to 2 minutes or until softened. Fill each tortilla with 6 or 7 shrimp and top with warm corn salsa and diced avocados.
5
Note: If you have difficulty finding the can of fire roasted tomatoes, I have substituted that for a can of regular tomatoes and added seeded, diced jalapenos and a small can of chipotle peppers.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Salsa, 1 cup fresh corn kernels (or frozen), 1 (14 1/2 ounce) can diced tomatoes with chipotle peppers (fire roasted), 1/3 cup finely diced red onion, and more.

Yes, Shrimp Tacos With Warm Corn Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp Tacos With Warm Corn Salsa

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